Baked Chicken Legs, Mexican Style

Name: Baked Chicken Legs, Mexican Style
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 eggs; 1/3 cup green chili salsa or 1/3 cup taco sauce; 1/4 teaspoon salt; 1 1/4 cups fine dry breadcrumbs; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon garlic salt; 1/2 teaspoon dry oregano; 3 -3 1/2 lbs whole chicken legs-thighs, attached (6-8); 6 tablespoons butter or 6 tablespoons margarine

Submitted by Recipe Junkie

"From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice."

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photo by Andi Longmeadow Farm

Ready In:: 1hr
Ingredients:: 10
Serves:: 6-8

ingredients

2 eggs
¹⁄₃ cup green chili salsa or 1/3 cup taco sauce
¹⁄₄ teaspoon salt
1 ¹⁄₄ cups fine dry breadcrumbs
1 ¹⁄₂ teaspoons chili powder
1 ¹⁄₂ teaspoons ground cumin
1 teaspoon garlic salt
¹⁄₂ teaspoon dry oregano
3 - 3 ¹⁄₂ lbs whole chicken legs-thighs, attached (6-8)
6 tablespoons butter or 6 tablespoons margarine

directions

In a shallow bowl, beat eggs, salsa, and salt until blended.
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
Dip chicken into egg mixture and roll in crumb mixture.
Repeat both steps 1 more time.
In a shallow rimmed baking pan, melt butter as oven preheats to 400.
Remove pan from oven.
Add chicken, turn to coat with butter and arrange skin side up.
Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
Insulate to transport hot.

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Reviews

I think I have a new favorite oven-fried chicken recipe. WOW! I used enchilada sauce instead of taco sauce or salsa.

strawberry
Great dish. I used hot taco sauce and just one coating. It was delicious. Thank you.

Katanashrp
I loved this recipe..... delicious. The only thing i suggest is to do only one coating instead of 2, the chiken gets more tender and splendid

coffeecoffee
I followed the recipe down to a tee...the only thing is my bread crumbs did not want to stick to well on the second time around. Other wise it was a fantastic meal. Will be serving this again in my family.

angeleyez4345
This was good. I used enchilada sauce. It was tasty, but I didn't get the flavor I was hoping for. Next time I will up the spices. Thanks for sharing the recipe and technique. I will definitely make this again with some alterations to taste.

Amanda Beth